Ingredients
Mousse
6 eggs, separated
180g chocolate
vanilla pod
40g sugar
Biscuit – 115g butter
130g sugar
Tsp vanilla
1 eggs
65g molasses or treacle
200g flour
1 heaped tsp baking powder
2tsp grd ginger
1 tsp grd cinnamon
¼ tsp fresh ground black pepper
Method
- Separate the eggs and whisk the whites with the sugar
- Melt the choc. Take off the heat, add yolks and vanilla. Mix quickly
- Fold in white a bit at a atime
- Spoon into 6 dishes, glasses. Chill 2hours at least
- Biscuits – beat the butter, sugar and vanilla. Add the eggs and molasses
- In a separate bowl, mix the dry ingredientrs
- Add the wet, mix to combine
- Press the mix into a lined rectangular mould (it will fill half a 9x5loaf tin)
- Freeze
- Cut into very thin slices, then bake at 180c for about 8-10mins
- Cool
- Serve the mousses with a little crème fraiche and fruit and biccies to dip into the mousse